Help - No recipe for Toad in the hole in MN recipes

[StarlightMcKenzie]

And I don't know how to make it.

Please help.

Need easy and quick version of the recipe please.

To be honest I just use Delia's yorkshire pudding mix and double it.

here try this.

Once I heard Nigel Slater uses Delia's yorkshire pudding recipe but with added mustard, I knew it must be a winner.

Have made it many times and always perfect (though you don't have to skin the sausages and wrap them in bacon, it does make it out of this world delicious though)

Recipe here

use this recipe for yorkshire puds, while the oil is heating brown off the sausages then pop them in at the same time as the batter

i do this in a pyrex glass roasting dish and it works fab

Oh God, I give up before I have started. Where do I get beef fat? Why does it need a roasting tin? Do the sausages have to be cooked first or do they cook in the batter? Can I whisk by hand?

Forgot to say it has to be ready by 6:30pm

Oh phew storm I think you might have saved the day!

I think I can just about manage that recipe. And I just found an electric whisk.

Starlight, I can't be arsed with all that faff, I simply make yorkshire pudding batter a la Delia (do you have a delia book?), heat some veg oil in whatever container I can find, for 10 mins at a high temp, shove the sausages in uncooked, pour the batter around, shove it in the oven, keep it at a high temp 220 degrees for about 35 mins - hey presto!

Sorry themaster but Deliahs recipe is far too complicated for me. Too many questions.

Just made the JO one. Seems to be a bit lumpy and no idea how to get lumps out so lumpy it stays. Also didn't have time to figure out the quantites properly but figured I needed more batter but only had 4 eggs so just upped it all a bit

My dials on my oven don't work so I have no idea what temp it is cooking on but I turned it up quite a bit more than I usually cook on.

Right - fingers crossed.

Oh, and I used Self-raising because it was that or strong white bread flour and I didn't know which was best.

Do you think it will all turn out okay? Browned the sausages (at least I think I browned them, - not sure what browned means really, just cooked them in a frying pan until they had one or two brown stripes on them each. Figured it was impossible to get even brownness but who knows).

You need to use plain flour. It won't rise with plain flour.

I use this MN recipe. Just chuck browner sausages into the very hot fat, pour over the batter, stick in the oven and you have a great toad in the hole.

That recipe is really easy btw. My 10 year old can do it without help (other than with the stupidly hot dish with oil in).